Thursday, December 25, 2008

Homespun Christmas


For Christmas breakfast with my grandkids, I made homemade beignets, strufolli, mozerella, pita, alongside (nitrate free) bacon and sausage, orange juice and coffee. The kids were more interested in presents and playing, but their parents and I ate and ate and ate. It was all so nice: time to cook, time to bake, time with family.

12 comments:

ღ Alice ღ said...

Thats look pretty good right now,usually we have a huge mess when the kids help with cooking :) Hope you had a great day!! :)

Snowbird said...

Oh my gosh, those look so good. Our tradition, which I started when the kids were very young, was to have Pillsbury Cinnamon buns for breakfast. Both kids have continued the tradition with their kids. Since the son and family were with us, I had them this AM. Yum!! It's the only time of the year that we have them, so they are really special.

Little Black Scrap Cat said...

What a fabulous Christmas breakfast!!! I'm trying to keep in mind that it's WAY colder where our families are (Seattle, Montana, Wisconsin) but it's really CHILLY for us in Arizona right now, and wet with rain. Thanks for stopping by my blog!! Glad you had a Merry Christmas!!

The Farmer Files said...

Sounds merry! Mele Kalikimaka! Merry Christmas! Feliz Navidad!

bea3855 said...

☆♥☆
I always wanted to go to Sanibel to collect shells, but never did.
(My parents live in Melbourne Beach). Lucky you!!! Can imagine that it's lovely overthere...
European Greetings
Beatrice
☆♥☆

Tink *~*~* said...

My mother makes strufolli - she says they are Italian, while I think they are more sorta Austrian. Recipe came down through her mother's side which is Italian but has Greek in the deep dark recesses of the family tree, somewhere. What's your take on where strufolli came from?

Tink *~*~*
My Mobile Adventures *~*~*

gpc said...

Tink, my kids' great-grandmother, on their dad's side, introduced the food and the recipe to me, although she called them something that sounded like pingialatta. (and the closest word I found to her pronunciation was 'clay roof tile' or something. She was sicilian (so of course she never recognized my divorce, lol) and apparently I am the only one she taught the recipe to. Her own family wasn't interested in the tradition, but I am trying to pass it on to my kids and theirs. I wonder if it is like so many other ethnic foods, turning up in variations everywhere in the world. The romans and sicilians both took a lot from the greeks and then spread it all over the world, I suspect.

t said...

The food was incredible!

gpc said...

Aw, thanks, t!

I think I cleared up the name mystery - I stopped by my local italian meat market and they had the same little bubbles there labeled 'pignolata,' which I am sure is what GGrma called it. The only guy actually from italy was not available, but the others said that some people call it strufoli -- but didn't know if it's regional or different toppings. The pinolata at the market was covered with rainbow sprinkles instead of powdered sugar and chocolate.

Tink *~*~* said...

That sounds like our variant of strufolli. Sprinkle on multi-colored non-pareils (them tiny round sprinkles) and we also add some multi-colored citron. The glaze is a mixture of honey, anisette and sugar - bring it to an almost-boil and drown the strufolli in it. Leave them to soak it up for a while, then sprinkle on the citron and the non-pareils. Very sticky, also very good! :)

Tootie said...

Mmmmm, looks like it was a YUMMY Christmas and New Year! :-)

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